Pork tenderloin with apples and cinnamon

Pork tenderloin with apples and cinnamon

Pork tenderloin with apples and cinnamon

Spicy and juicy medallions of pork tenderloin with apples and cinnamon.


pork tenderloin
apples 2 PCs.
Apple juice 1/4 Cup
Apple cider vinegar 1 tsp
onion to taste
ground coriander 1/4 teaspoon
ground black pepper 1/4 teaspoon
ground cinnamon 1/8 teaspoon
ground nutmeg 1/8 teaspoon
olive oil 2 tbsp
salt to taste.


Pork tenderloin, cut into uniform slices with a thickness of about 2-3 cm.

In a separate saucer, mix the spices: nutmeg, cinnamon, coriander, black pepper.

Lay the medallions on a cutting Board, slightly press the meat with your fingers so they become thinner and sprinkle with spice mixture on both sides.
There are three secret juicy pork medallions:
– Do not grease the pan with oil;
– fry over a high heat;
– do not salt the meat before roasting.

Lay out the meat on a hot pan and fry for no longer than 30 seconds on each side, then the medallions will turn out tender and browned.

Ready medallions lay in a deep bowl, sprinkle with salt, and pan begin cooking the sauce. Chop the onions and apples.

Heat the olive oil, fry the onion and apples until Golden brown. Mix ΒΌ Cup of Apple juice and a teaspoon of Apple cider vinegar (you can substitute Apple cider), pour into the pan.

When the Apple sauce has thickened, return to pan fried medallions, pour a bowl of juice, which managed to give the meat, stir.

Simmer the meat in the Apple sauce on very low heat for 2-3 minutes. Serve pork medallions can garnish with slices of fresh Apple, mint leaves and sauce.

Bon appetit!

Pork tenderloin with apples and cinnamon1

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